These Keto Peanut Butter Cheesecake Bites are the kind of treat that makes sticking to low-carb eating feel easy. They’re creamy, rich, and just sweet enough to satisfy dessert cravings without the blood sugar spike. You get the silky cheesecake texture with the nutty comfort of peanut butter in every bite.
They’re quick to make, freezer-friendly, and perfect for portion control. If you’re looking for a no-fuss dessert that feels special, this one hits the mark.
Keto Peanut Butter Cheesecake Bites – Creamy, Low-Carb, and Irresistible
Ingredients
Method
- Prep your pan. Line a mini muffin tin with paper liners or use a silicone mold. This recipe makes about 24 bites, depending on the size of your mold.
- Make the crust. In a bowl, mix 1 1/2 cups almond flour, 3 tablespoons powdered sweetener, a pinch of sea salt, and 5 tablespoons melted butter. Stir until it resembles damp sand and clumps when pressed.
- Press and chill. Spoon about a tablespoon of crust mixture into each cavity. Press firmly with your fingers or the back of a spoon to form a compact base. Chill in the freezer for 10 minutes to set.
- Whip the filling base. In a large bowl, beat 16 ounces softened cream cheese with 1/2 cup powdered sweetener until smooth and fluffy, about 1–2 minutes. Scrape the bowl as needed.
- Add peanut butter and vanilla. Beat in 1/2 cup natural peanut butter and 1 teaspoon vanilla extract. The mixture should be silky with no lumps.
- Lighten the texture. In a separate bowl, whip 1/2 cup heavy cream to soft peaks. Gently fold it into the cheesecake mixture until fully combined and airy. Folding keeps the filling light and creamy.
- Fill the cups. Remove the chilled crusts. Spoon or pipe the peanut butter cheesecake filling over each crust, filling to the top. Smooth the surface with a spatula or the back of a spoon.
- Optional toppings. Sprinkle with a few sugar-free chocolate chips, crushed peanuts, or a tiny pinch of flaky salt. If drizzling melted chocolate, chill the bites first for 15 minutes so the drizzle sets neatly.
- Chill to set. Refrigerate for at least 2 hours, or freeze for 30–45 minutes, until firm enough to hold their shape when unwrapped.
- Serve and enjoy. Pop them out of the mold, peel the liners, and let them sit at room temperature for 5–10 minutes for the creamiest texture.
What Makes This Special
These cheesecake bites bring together the best of keto desserts: minimal carbs, no baking, and a decadent texture. The crust uses almond flour and butter for a toasty, cookie-like base that stays low-carb.
The filling blends cream cheese and peanut butter for a luscious, mousse-like layer that firms up beautifully in the fridge. You can make them ahead for parties or stash a few in the freezer for late-night cravings. Each bite is satisfying, portioned, and naturally low in sugar.
Shopping List
- Cream cheese (full-fat, softened)
- Natural peanut butter (unsweetened, no added sugar)
- Almond flour (super-fine works best for texture)
- Butter (unsalted, melted for the crust; softened for the filling if needed)
- Powdered erythritol or allulose (or your preferred powdered keto sweetener)
- Vanilla extract
- Heavy whipping cream
- Sea salt
- Optional toppings: sugar-free chocolate chips, crushed roasted peanuts, a drizzle of melted sugar-free chocolate, or a sprinkle of flaky salt
- Optional flavor boosters: cinnamon, espresso powder, or a touch of peanut flour for more peanut intensity
- Tools: mini muffin tin or silicone mold, paper liners (if using metal tins), mixing bowls, hand mixer or stand mixer, spatula
Step-by-Step Instructions
- Prep your pan. Line a mini muffin tin with paper liners or use a silicone mold. This recipe makes about 24 bites, depending on the size of your mold.
- Make the crust. In a bowl, mix 1 1/2 cups almond flour, 3 tablespoons powdered sweetener, a pinch of sea salt, and 5 tablespoons melted butter.
Stir until it resembles damp sand and clumps when pressed.
- Press and chill. Spoon about a tablespoon of crust mixture into each cavity. Press firmly with your fingers or the back of a spoon to form a compact base. Chill in the freezer for 10 minutes to set.
- Whip the filling base. In a large bowl, beat 16 ounces softened cream cheese with 1/2 cup powdered sweetener until smooth and fluffy, about 1–2 minutes.
Scrape the bowl as needed.
- Add peanut butter and vanilla. Beat in 1/2 cup natural peanut butter and 1 teaspoon vanilla extract. The mixture should be silky with no lumps.
- Lighten the texture. In a separate bowl, whip 1/2 cup heavy cream to soft peaks. Gently fold it into the cheesecake mixture until fully combined and airy. Folding keeps the filling light and creamy.
- Fill the cups. Remove the chilled crusts.
Spoon or pipe the peanut butter cheesecake filling over each crust, filling to the top. Smooth the surface with a spatula or the back of a spoon.
- Optional toppings. Sprinkle with a few sugar-free chocolate chips, crushed peanuts, or a tiny pinch of flaky salt. If drizzling melted chocolate, chill the bites first for 15 minutes so the drizzle sets neatly.
- Chill to set. Refrigerate for at least 2 hours, or freeze for 30–45 minutes, until firm enough to hold their shape when unwrapped.
- Serve and enjoy. Pop them out of the mold, peel the liners, and let them sit at room temperature for 5–10 minutes for the creamiest texture.
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💡 Pro tip: Soften cream cheese 30-60 min at room temp for smooth, lump-free filling. Freeze 10 min before unmolding for clean edges!
Storage Instructions
Store the bites in an airtight container in the fridge for up to 5 days.
For longer storage, freeze them on a baking sheet until solid, then transfer to a freezer bag. They keep well for up to 2 months frozen. Thaw in the fridge for a few hours or at room temperature for 10–15 minutes before serving. If topping with chocolate drizzle, separate layers with parchment to prevent sticking.
Health Benefits
- Low-carb and keto-friendly: Using almond flour and keto sweeteners keeps net carbs low while still delivering dessert satisfaction.
- Healthy fats for satiety: Peanut butter, cream cheese, and heavy cream offer fats that help curb cravings and promote fullness.
- Balanced sweetness: Sugar-free sweeteners reduce blood sugar spikes and support steady energy.
- Portion control built-in: Mini bites make it easier to enjoy dessert mindfully without overdoing it.
- Gluten-free: Almond flour crust means no wheat and a gentle option for those avoiding gluten.
Common Mistakes to Avoid
- Using peanut butter with added sugar: Check the label. Choose natural peanut butter with just peanuts (and salt, if preferred).
- Not softening the cream cheese: Cold cream cheese leads to lumps.
Let it sit at room temp for 30–60 minutes before mixing.
- Overbeating the filling: Beating too long after adding whipped cream can deflate it. Fold gently to keep it airy.
- Skipping the chill time: The bites need time to set. If they’re too soft, they’ll lose shape when unwrapped.
- Over-sweetening: Keto sweeteners can have cooling effects.
Add gradually and taste as you go to avoid aftertaste.
Recipe Variations
- Chocolate Swirl: Melt 2 ounces of sugar-free dark chocolate and swirl it into the top of each bite before chilling.
- Peanut Crunch: Stir in 2 tablespoons of finely chopped roasted peanuts to the filling for extra texture.
- Mocha Peanut: Add 1/2 teaspoon espresso powder to the filling and finish with a light cocoa dusting.
- PB&J Twist: Spoon a tiny dollop of sugar-free raspberry jam onto the crust before adding the filling.
- Salted Caramel: Drizzle with a keto caramel sauce and top with flaky sea salt.
- No-Crust Version: Skip the almond flour base and pipe the filling into silicone molds or mini cups. Chill and serve as truffles.
- Cashew or Almond Butter: Swap peanut butter for almond or cashew butter if you prefer a different nut profile.
FAQ
Can I make these dairy-free?
Yes. Use a dairy-free cream cheese alternative and coconut cream whipped to soft peaks.
The texture will be slightly different but still rich and creamy.
Which sweetener works best?
Powdered erythritol or allulose blends work well because they dissolve smoothly. Granulated sweeteners can feel gritty in no-bake desserts, so choose powdered for the best texture.
How many carbs are in each bite?
It depends on your exact ingredients and size. As a general estimate, each bite is around 2–3g net carbs when using almond flour, natural peanut butter, and a keto sweetener.
Always calculate using your specific brands.
Can I use a regular muffin tin?
You can, but the bites will be larger. Line the tin and press more crust into each cup, then fill accordingly. Increase the chill time to help them set fully.
What if my filling is too soft?
Chill it longer.
If it’s still soft, mix in 1–2 tablespoons of peanut flour or a bit more cream cheese to firm it up. Make sure the cream cheese wasn’t overly warm when you mixed it.
Do I need a mixer?
A hand mixer makes the filling extra smooth, but you can mix by hand with a sturdy whisk if your cream cheese is fully softened. It’ll just take a bit more elbow grease.
Can I substitute almond flour in the crust?
Yes, use finely ground pecans or walnuts for a nutty, crumbly base.
Coconut flour doesn’t work as a direct swap here because it’s too absorbent.
How long can they sit out?
About 1–2 hours at room temperature, depending on warmth. For the best texture and food safety, keep them chilled until serving.
Can I add protein powder?
Yes, add 1–2 tablespoons of unflavored or vanilla whey or egg white protein to the filling. If the mixture thickens too much, loosen with a splash of heavy cream.
What’s the best way to get clean edges?
Use silicone molds for easy release, and freeze for 20–30 minutes before unmolding.
A small offset spatula helps smooth the tops neatly.
Final Thoughts
Keto Peanut Butter Cheesecake Bites are a simple, no-bake way to enjoy a classic flavor combo without the sugar. They’re creamy, satisfying, and easy to customize with toppings or mix-ins. Keep a batch in the fridge or freezer for instant dessert control and a treat that feels special any day of the week.
With just a few pantry staples, you’ll have a dessert that checks every box: low-carb, rich, and absolutely delicious.
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